Bay Area chefs: Send in your Dungeness crab dishes

Dungeness crab is cooked at Princeton Seafood at Pillar Point Harbor. Photo: The Chronicle

Dungeness crab season is finally here. There’s little doubt that the best way to enjoy Dungeness crab is simply cracked, maybe alongside some butter or an Anchor Steam.

But over the weekend, local crabs invaded Bay Area restaurants as well, with the Twitter, Facebook and Instagram evidence to prove it. To mark the occasion, here at Inside Scoop, we want to showcase the cornucopia of Bay Area crab dishes and chef creativity, just like last year.

So restaurants, chefs and diners of the Bay Area, please send in your finest, prettiest photos of Dungeness crab dishes and we’ll compile them all together in another week or two. You can submit photos via Twitter by cc’ing @insidescoopsf or via email to the official Inside Scoop tipline: insidescoopsf@sfgate.com.

All restaurants are fair game, from garlic-spiked versions of Thanh Long to the crab cocktail at Tadich Grill to the ultra-composed versions of Michelin temples. Happy crab season.

There’s little doubt that the best way to enjoy Dungeness crab is simply cracked, maybe alongside some butter or an Anchor Steam.